Osso Buco Alla Milanese

Course : Beef
Serves: 50
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50 ounces veal shank
1 cup flour
2 tablespoons kosher salt
1 teaspoon black pepper
3 cups olive oil
6 cups onion
3 cups dry white wine
6 cups beef stock
3 quarts tomato concasse
1/3 cup fresh lemon juice
3 piece bay leaf
3 cups flat-leaf parsley
1/4 cup lemon zest

Preparation / Directions:

coat veal shanks sections with flour season with salt and pepper heat oil in a saucepot or large braizier, over a medium flame add onions and veal heat and stir until veal is golden and onions soften add wine and stir to deglaze heat and stir until almost evaporated add beef stock, tomato concasse, lemon juice, and bay leaves bring to a very light boil, reduce heat, and simmer until veal is very tender, basting often remove and discard bay leaves transfer to a serving platter ladle a small amount of pan drippings over veal to moisten garnish with parsley and lemon zest serve hot


Nutritional Information:

409 Calories (kcal); 20g Total Fat; (46% calories from fat); 48g Protein; 4g Carbohydrate; 177mg Cholesterol; 625mg Sodium

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